Mexican Red Rice in 10 Steps

Name: Mexican Red Rice in 10 Steps
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1 1/3 cups long-grain white rice (about 250 grams); Vegetable oil; 1/4 onion; 3 Roma tomatoes; Salt, to taste; as needed Water,; 1 bouillon cube (optional)

Krizz Murphy @cook_13445416

This rice recipe has been passed down for generations, and with these steps, you’ll be sure it turns out perfectly every time.

Krizz Murphy @cook_13445416

This rice recipe has been passed down for generations, and with these steps, you’ll be sure it turns out perfectly every time.

Saved

Ingredients

1 hour

Serves 6 servings

1 1/3 cupslong-grain white rice (about 250 grams)
Vegetable oil
1/4onion
3Roma tomatoes
Salt, to taste
as neededWater,
1bouillon cube (optional)

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Steps

1 hour

1

Rinse the rice thoroughly until the water runs clear and most of the starch is removed.
2

Preheat the oil. I recommend preparing all your ingredients ahead of time so you have everything ready. You can infuse the oil with aromatics if you like.
3

Fry the rice over low heat. At first, it may clump together, but as it fries, it will become lighter. (Don’t stir too much.) Be generous with the oil and patient.
4

When the rice is golden, blend the tomatoes with the onion, some water, and the optional bouillon cube, then add this mixture to the pan.
5

Pour in the tomato mixture, season with salt, cover, and let it cook over low heat until the liquid is absorbed.
6

Place a rack or trivet over the pot to allow steam to escape.
7

While the rice is cooking, bring some water to a boil in a separate pot to add to the rice when needed.
8

Once the water is boiling and the rice looks dry, add just enough hot water to finish cooking the rice (don’t fully cover the rice with water).
9

When there’s only a little water left, cover the rice with a plastic bag as a lid to steam it, then cover the pot.
10

Let the rice finish cooking over low heat.
11

Remove the plastic bag and your rice is ready to serve.